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Wednesday, June 03, 2009

Recipe for Feta Cheese and Avocado Mini-Frittata for Two

Currently I'm in serious countdown mode since Friday is my last day of school (ever!) and the always stressful end of the school year is being increased by the need to pack up 30 years of classroom stuff that's my personal property. I've had a table out in the hall by my classroom door for weeks and as I sort through things, I put what I don't want on the table and other teachers snap them up. Tomorrow night my gorgeous niece Alyson (who's a special ed teacher and only been teaching a few years) will come to get some of the more prized things I've been saving for her. Her mom, my generous sister Pam, is also coming with her SUV to help me move the things home that I'm keeping (plus the refrigerator that I saved a spot for in my new blogging office.)

So you probably can imagine why there's not a lot of serious cooking or recipe improvising going on in my life right now. Still, a woman has to eat, so here's a recipe for a frittata with avocado and feta that I made two different times and shared with the construction workers. Both times it got great reviews, and I've decided that feta and avocado are a brilliant combination with eggs. This may be the last thing I'll be posting for a few days, but I'll be back on the weekend, newly retired and ready to start cooking!

Saute green onions over low heat in a bit of olive oil. (I made this first in the 9 inch frying pan, shown above, but the second time I used a 10 inch pan and the frittata cooked a bit more evenly in the 10 inch pan.)

Beat four eggs with a little low-fat milk and some Spike seasoning and pepper, and pour the eggs over the green onion. (Not sure why I didn't take a picture of that, duh. Stress I guess!)

I used the method for how to cup and peel an avocado that I learned from Simply Recipes, where you cut the avocado in half, then cut it into cubes inside the skin. The South Beach Diet allows half an avocado in a day, which is one reason why this is a frittata for two!

When the eggs have started to barely look set around the edges (about 2-3 minutes) add the avocado pieces, making sure they are well distributed in the pan.

Cook a minute or so, then crumble the feta over the top of the avocado and cook 2-3 minutes more. Then cover pan and cook until the frittata is starting to brown on the bottom and barely set on top, about 10 minutes covered.

Feta Cheese and Avocado Mini-Frittata for Two
(Makes two servings, recipe created by Kalyn.)

Heat olive oil over low heat in a 9 or 10 inch heavy frying pan with a lid. (I used a non-stick pan.) Add green onions and saute for a few minutes, until onions are softened but not browned. While onions cook, beat together eggs, milk, Spike Seasoning, and black pepper. Pour eggs over onions and cook 2-3 minutes, until eggs are barely starting to look set around the edges.

While eggs are cooking, cut avocado in half and remove seed, then cut avocado in both directions to create cubes inside the skin. (See how to cup and peel an avocado for more complete instructions on how to cut an avocado using this method if you haven't done it.) When eggs look barely set on the edges, scoop avocado pieces out over the eggs, making sure they are spread across the entire surface.

Cook eggs for 1-2 minutes with avocado, then sprinkle feta cheese over (adding a bit more black pepper if desired.) Cover pan and cook 8-10 minutes or, or until bottom of frittata is starting to brown and eggs are barely set on top. Remove lid, and sprinkle with remaining green onions. Cut frittata in half and serve hot.

Avocados are considered a "good fat" for the South Beach Diet, but are limited to 1/2 avocado per day. With the added fat from the Feta cheese, this may be a "once in a while treat" for South Beach dieters, but all these ingredients are low-glycemic food, approved for any phase of the diet.

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Wow, you have a lot going on. Won't it be strange to not go back to the classroom in the fall after so many years of teaching? I'm excited for you and hope you enjoy blogging full time. Should be so fun!

A wonderful and somewhat bittersweet occasion.I am sure you will be still very busy, and I look forward to reading a lot more after you get settled. As for the recipe...anything with feta and avocado is a hit with me!

I'm glad people like the idea of feta and avocado with eggs. Egg whites would be fine for this I'm sure.

Also thanks for all the retirement good wishes. I am slowly realizing it is a little bittersweet, but more sweet than bitter in the long run I'm sure. And yes, I'm looking forward to more time in the kitchen!

Feta is basically my favorite food in the world (well, I say that about a lot of things really). Congrats on your retirement!! I hope some day I can follow in your footsteps. Your blogging studio looks beautiful :) :)

Kalyn,I am not going to be coy - I am so excited that you are done with the other the job so that you can post and post and post, etc. etc. Love your blog and am excitedly awaiting your new dishes! Congratulations!

Thanks to everyone for making my retirement so special. I've gotten so many encouraging comments on the blog, Twitter, and Facebook that it's making me even more excited to start the next chapter of my life.

Kalyn, I posted on FB yesterday that I was going to make this last night for dinner. Well, I did and the hub and I enjoyed it tremendously. Very tasty dish. A definite recipe to add to the repertoire. Thanks!

Hi Kalyn, I made this last night and it was *great*--a little rich. I think I will omit the feta next time. And I want to let you know what really kicked it up a notch was: I diced two small tomatoes and tossed them with EVOO, garlic, salt and pepper, and basil. I put the tomatoes on top of the fritata--the sweetness of the tomatoes cut the richness of the eggs. I will definitely be making this again!

Oh Lacey, duh! I must have just skipped this one somehow when I was doing the printer-friendly recipes. Will do it right now. THANK YOU so much for letting me know. I am one of those people who HATES IT when I mess up like this.

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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